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red wine cranberry braised short ribs
Sofia

red wine cranberry braised short ribs

These Red Wine Cranberry Braised Short Ribs are rich, savory, and deeply flavorful. The beef is slow-cooked in a luxurious sauce made from red wine, beef broth, aromatics, and tart cranberries that add a subtle sweetness and brightness. It’s the perfect comforting meal for special occasions or cold nights.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American, French-Inspired
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 3 –4 lbs bone-in beef short ribs
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 garlic cloves smashed
  • 2 tablespoons tomato paste
  • 1½ cups red wine Cabernet or Merlot recommended
  • 2 cups beef broth
  • 1 cup fresh or frozen cranberries
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf

Method
 

  1. Preheat Oven
  2. Preheat your oven to 325°F (160°C).
  3. Season and Sear the Ribs
  4. Generously season short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high. Sear the ribs in batches until browned on all sides, about 3–4 minutes per side. Transfer to a plate.
  5. Sauté Aromatics
  6. In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and tomato paste; cook another 1–2 minutes until fragrant.
  7. Deglaze and Build the Sauce
  8. Pour in red wine, scraping up brown bits from the bottom. Simmer 5 minutes to reduce slightly. Stir in beef broth and cranberries. Return ribs to the pot. Add rosemary, thyme, and bay leaf.
  9. Braise
  10. Cover with a tight-fitting lid and place in the oven. Braise for 2½ to 3 hours, or until the meat is fork-tender and falling off the bone.
  11. Finish the Sauce
  12. Remove the ribs and herbs. Skim fat from the surface. Simmer the sauce on the stovetop to thicken slightly, if desired. Taste and adjust seasoning.
  13. Serve
  14. Serve ribs over mashed potatoes, creamy polenta, or crusty bread with plenty of sauce spooned over top.

Notes

  • Make Ahead: These taste even better the next day. Chill and reheat gently to serve.
  • Wine Substitute: Use 1 cup beef broth + 2 tbsp balsamic vinegar if avoiding alcohol.
  • Thicker Sauce Tip: Blend some braising liquid with vegetables for a richer texture.
  • Storage: Refrigerate up to 4 days or freeze up to 3 months.v